1 pound monkfish or other white fish fillets, cut into 1 inch pieces
1/2 pound bay shrimp
1 tablespoon finely minced fresh chives
Pinch grated nutmeg
Salt, to taste
Freshly ground white pepper, to taste
1/3 cup evaporated skimmed milk
2 tablespoons fine bread crumbs
3 egg whites
1 quart water
1/2 teaspoon vinegar
Lemon Sauce:
1 tablespoon vegetable oil
1 tablespoon arrowroot
1 cup chicken or fish broth
2 egg yolks, lightly beaten
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Preparation Instructions:
1. Place the fish, shrimp, chives, nutmeg, and salt and pepper in a work bowl of a food processor and pulsate for 30 seconds. Turn the machine on and add the milk and bread crumbs and blend for 2 seconds. Scrape the sides of the bowls down and add the egg whites; pulsate 3 to 4 times until just combined but not overmixed. Place in a bowl and chill for 1 to 2 hours, or until firm enough to shape.

2. In a large deep skillet heat the water and vinegar. Dip 2 soup spoons in ice water and shape the chilled fish mixture into ovals between the spoons. When the water in the skillet is just simmering slowly, gently drop the ovals into the water, and poach in an uncovered pan for 4 to 5 minutes, or until just firm, turning once. It may be necessary to cook the quenelles in several batches to avoid over crowding. Do not allow the coaching water to boil or the quenelles may fall apart.

3. Remove the quenelles with a slotted spoon to a heated platter.

4. In the meantime, prepare the sauce in a small nonstick pan. Whisk the oil and arrowroot together until smooth. Add the broth, whisk again, and cook over medium heat, for 2 to 3 minutes, until slightly thickened, stirring constantly.

5. Off heat, add 1 tablespoon of the hot mixture to the egg yolks; whisk, and then add the egg yolks to the hot arrowroot mixture, whisking constantly. Return the pan to low heat, and cook, continuing to whisk for 1 to 2 minutes, or until thick and smooth.

6. Add the lemon juice and parsley to the sauce, stir well, and pour over the finished quenelles. Serve hot.

312 calories per serving.